In vitro and in vivo control of Alternaria alternata in cherry tomato by essential oil from Laurus nobilis of Chinese origin
Author:
Affiliation:
1. Department of Food Science and Nutrition, Zijingang Campus; Zhejiang University; Hangzhou 310058 China
2. Fuli Institute of Food Science; Zhejiang University; Hangzhou 310058 China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6428/fullpdf
Reference23 articles.
1. In vitro and in vivo activity of essential oil from dill (Anethum graveolens L.) against fungal spoilage of cherry tomatoes;Tian;Food Control,2011
2. Sequential treatments of hot water and modified atmosphere packaging in cherry tomatoes;Akbudak;J Food Qual,2007
3. The use of essential oils for postharvest decay control. A review;Antunes;Flavour Fragr J,2010
4. Essential oils: Their antibacterial properties and potential applications in foods - A review;Burt;Int J Food Microbiol,2004
5. Antimicrobial activities of the essential oils of various plants against tomato late blight disease agent Phytophthora infestans;Soylu;Mycopathologia,2006
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